This brioche is super cottony, with a paper-thin, shreddy crumb. Achieving this texture requires perfect window pane dough and temperature control (keep below 25°C by end of kneading).
Sweet Stiff Starter:
- 50g starter
- 150g bread flour
- 70g water
- 25g sugar
Dough Ingredients:
- 400g bread flour
- 70g sugar
- 8g salt
- 100g milk
- 3 eggs (165g)
- 140g unsalted butter
- All the sweet stiff starter
Instructions:
- Prepare sweet stiff starter, use when tripled (~7-8hr at 27-28°C).
- Mix all ingredients except butter until dough forms.
- Gradually add butter, knead until window pane stage.
- Bulk proof at 28°C for 2hrs.
- Divide into 6 portions, rest 15mins.
- Shape, place 3 in each 20x10x10cm tin.
- Proof until 90% of tin.
- Brush with egg wash (optional).
- Bake at 180°C for 35-40mins.